Soup-er supper

Beat the heat this summer with three refreshing soup recipes

By Alexa Weibel
Published: June 19th, 2009 | 2:00pm

For someone who would happily spend summer subsisting strictly upon popsicles and shandies, braving a stuffy kitchen and stove for a warm meal is out of the question. Just as a wintertime bowl of soup provides instant comfort, cold soups can be equally restorative, simply by using fresh produce and chop-and-drop (and blend) methods. From a refreshing, super simple cucumber-cilantro soup requiring only five ingredients and a blender; to a sophisticated, yellow bell pepper soup, elevated with depth provided by saffron and cumin; to gazpacho, the vibrant summer staple, these three vegan-friendly — and budget-friendly — chilled soups provide fresh food, fast, and are guaranteed to help you beat the heat.

CHILLED CUCUMBER-CILANTRO SOUP (Serves 4)

INGREDIENTS:

- 2 large cucumbers, peeled, seeded and cut into chunks

- 2 c. chicken broth (vegan chicken broth works too)

- 3/4 c. fresh cilantro

- 1/4 c. fresh lemon juice

- Salt and pepper, to taste

DIRECTIONS: Combine all ingredients in food processor or blender (cucumbers first) and blend until smooth. Add salt and pepper to taste. Chill until cold (at least two hours) before serving.

YELLOW BELL PEPPER SOUP WITH SAFFRON (Serves 4)

INGREDIENTS:

- 3 c. chicken broth (vegan or non-)

- A generous pinch of saffron

- 2 tsp. olive oil

- 1 large onion, diced

- 4 cloves garlic, minced

- 3 stalks celery, diced

- 3 large yellow bell peppers (about 2 lbs.)

- 4 tbsp. dry white wine

- 1 tsp. ground cumin

- Salt, pepper, and cayenne pepper, to taste

- A small bunch of chives, chopped

DIRECTIONS: Bring the chicken stock to a boil in a medium pot. Remove from heat; add saffron, stirring until threads dissolve. Heat olive oil in a large pot over medium-low heat. Add onion and garlic; cook until softened before adding celery and peppers. Cover and cook until softened (15-20 minutes), stirring occasionally. Add wine and cook until the alcohol evaporates. Add stock, salt (if necessary) and cumin, lower the heat to a simmer and cook another ten minutes or so, until vegetables are very tender. Let soup cool before blending in a food processor until smooth. Refrigerate at least two hours until cool. Season with pepper and cayenne (if desired) before serving, and top with fresh, chopped chives.

SPICY GAZPACHO SOUP: (Serves 8)

INGREDIENTS:

- 2 1/2 pounds Roma tomatoes (about 12), cored and chopped

- 2 assorted bell peppers (red, orange, yellow, or green), cored, seeded and chopped

- 1 large cucumber, cored, seeded and chopped

- 1 large red onion, finely chopped

- 3/4 c. parsley, finely chopped

- 3 c. tomato juice

- 1/3 c. red wine vinegar

- 1/3 c. olive oil

- 1 large jalapeno, chopped

- 1 tsp. cayenne pepper

- 1/2 c. cilantro

- 1/3 c. lime juice

DIRECTIONS: Simply combine the ingredients in a large bowl. If desired, blend a few cups of the soup to thin out the texture, then refrigerate until chilled before serving.

Comments

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govegan (8 months)
Yay! I wish Venus only posted vegan recipes. The Sexual Politics of Meat is being re-released soon. Smash the patriarchy? Go vegan!